Chicken and Vegetable Stir-Fry Recipe | Zubaida Tariq

Ingredients

• 440g skinless, boneless chicken breast - cut into bite-size pieces
• 1/2 cup (125ml) oyster sauce
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, diced
• 1 large onion, sliced
• 1/2 cup (125ml) water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1 Cauliflower
• 2 Carrots
• 3 tablespoons corn flour
• 1/4 cup (65ml) water

1. Prep: 20min › Cook:25min › Ready in:45min
2. Combine the chicken, oyster sauce and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
3. Heat the vegetable oil in a wok or large frypan over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute.
4. Add the chicken and marinade.
5. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
6. Pour in 1/2 cup of water; season with pepper and sugar.
7. Add the water chestnuts, snow peas and broccoli.
8. Cover; boil until the vegetables are just tender, about 5 minutes.
9. Mix the cornflour with a 1/4 cup of water.
10. Stir into the boiling mixture; cook until thick and no longer cloudy.